Step 1

Preheat oven to 425ºF.Arrange broccoli florets on about two-thirds of a large rimmed baking sheet. Add diced bacon to remaining space, and scatter shallots over bacon. Toss broccoli in 2 Tbsp. olive oil, and season to taste with salt and black pepper. Roast for 30 minutes, tossing everything once after 20 minutes.Transfer contents to a bowl, leaving any residual bacon grease on the pan. Add panko breadcrumbs to pan, tossing in residual bacon fat. Place pan in the oven to toast breadcrumbs until golden, about 3 to 4 minutes, rotating the pan once halfway through. *Watch closely to avoid burning

Step 2

Meanwhile, prepare dressing by combining mayonnaise, lemon juice, miso paste, anchovy paste, Worcestershire sauce, and garlic in a bowl; mix to combine. Gradually stream in olive oil, whisking constantly, until smooth. Season with a few grinds of black pepper.

Step 3

To the bowl with roasted broccoli mixture, add toasted breadcrumbs, grated cheese, and dressing; toss to combine. Serve warm or closer to room temperature.